Cold Fennel and Zucchini Noodle Side Salad
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your collection, Cold Fennel and Zucchini Noodle Side Salad might be a recipe you should try. This hor d'oeuvre has 103 calories, 2g of protein, and 7g of fat per serving. For 67 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of cilantro, limes, green onion, and a handful of other ingredients are all it takes to make this recipe so tasty. 1 person were glad they tried this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 69%, which is solid.
Ingredients
cilantro
1 handful
extra virgin olive oil
2 tablespoons
bulb fennel
1
green onion
1
jalapeno pepper
1 small
kosher salt and ground pepper
4 servings
limes
2
bell pepper
1 small
rice vinegar
1 tablespoon
zucchini
1 small
Cooking in Steps
-
1Using a mandolin, or your awesome knife skills, shave nice thin slices of the fennel bulb
fennel bulb
knife -
2Slice red bell pepper in 1/8 slices
red pepper
-
3Chop the green onion and cilantro
green onions
cilantro
-
4Remove the seeds from the jalapeno and slice thin slices of the jalapeno. Only use the amount you want based on how much heat you need
jalapeno pepper
seeds
-
5Cut the ends off of the zucchini and slice 1/8 slices lengthwise, then turn those slices sideways and slice 1/8 slices again. You should have slices that resemble noodles of zucchini
zucchini
pasta
-
6Place all of the veggies in a bowl and add the rice vinegar, juice of the 2 limes, and the olive oil and toss.
rice vinegar
olive oil
juice
lime
bowl -
7Add a pinch of salt and pepper to taste.
salt and pepper
-
8Place the bowl in the refrigerator for at least 30 minutes to chill and open up the flavors.
bowl -
9Garnish with fennel sprigs before serving!
fennel
